Photo: Thayer Gowdy; Styling: Mindi Shapiro Levine
Prep Time
4 Mins
Cook Time
20 Mins
Makes 11 cups

Gluten- free and meat-free, this hearty chili is full of corn, beans, onion, and bell pepper and is ready in about 25 minutes.  The recipe does call for Worcestershire sauce, so be sure to use a brand that does not contain gluten.

How to Make It

Step 1

Heat olive oil in a Dutch oven or soup pot over medium-high heat. Add onion and next 3 ingredients; sauté 5 minutes or until tender.

Step 2

Stir in chili seasoning and next 5 ingredients. Cook 15 minutes or until heated through. Stir in parsley. Serve with toppings, if desired.

Step 3

Note: This is best made ahead (up to three days) so the flavors can meld; add parsley just before serving.

Ratings & Reviews

krisgonz's Review

January 09, 2014

KMCart's Review

December 14, 2012

Cleowolf's Review

March 06, 2010
This chili is so quick and easy to make, and absolutely delicious! Who needs meat in chili? You won't miss it in this dish. I rarely prepare a recipe more than once in a month, but I have made this over and over again, and make quick cornbread to go with it. I enjoy storing the leftovers in individual containers in the freezer, which make great lunches at work.